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Spicy Coconut recipe

Spicy Coconut Recipe

This dish features grouper fillets in a rich coconut milk sauce with a hint of spice from fresh chili.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner
Cuisine: Asian
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Fish
  • 4 fillets grouper, skin removed about 6 ounces each
For the Sauce
  • 1 cup canned coconut milk full-fat for richness
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 fresh red chili, thinly sliced remove seeds for less heat
  • 1 tablespoon vegetable oil or coconut oil
  • 2 tablespoons lime juice about 1 lime
  • 1 teaspoon brown sugar, packed
  • to taste salt and freshly ground black pepper
  • to taste fresh cilantro leaves, roughly chopped for garnish
  • 1 tablespoon fish sauce optional for extra umami

Equipment

  • Skillet
  • Knife

Method
 

  1. Heat the oil in a skillet over medium heat. Add the onion and sauté until translucent.
  2. Add garlic, ginger, and chili. Cook for another minute until fragrant.
  3. Pour in the coconut milk, lime juice, and brown sugar. Stir well.
  4. Season with salt, pepper, and fish sauce if using. Bring to a simmer.
  5. Add the grouper fillets and cook for about 5 minutes on each side or until cooked through.
  6. Garnish with fresh cilantro before serving.

Notes

You can adjust the amount of chili based on your heat preference. Serve with rice for a complete meal.